“Autumn shows us how beautiful it is to let things go.”
Step 1 – In a medium bowl, whisk vinegar, syrup, mustard, and 3/4 teaspoon salt. While whisking, slowly pour in oil until combined.
Step 2 – Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into 1/2″-thick pieces. Transfer chicken to a large bowl; season all over with Italian seasoning, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour 1/4 cup balsamic dressing over chicken; refrigerate remaining dressing until ready to use. Turn chicken to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours.
Step 3 – Prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat). Grill chicken, turning halfway through, until golden brown and just cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly.
Step 4 – Meanwhile, divide lettuce, avocado, mozzarella, tomatoes, and basil among bowls. Thinly slice chicken and arrange in bowls. Drizzle with reserved dressing.
Let us know what you would like to sing in Worship this summer!